Thursday, September 9, 2010

No Picky Eaters

AKA Reason #597 of Why I'm Glad I Don't Have Kids.

I like to cook. It's one of the many things I have been able to enjoy during my unemployment. Well that, and taking regular, hot showers. But if I had to cater to some sprog's whim on what they will & will not eat, I don't think I'd like it very much.

Example: My nephew won't eat anything green. Seriously?!?! WTF??

I could go on & on with examples but I shall spare ye.

I enjoy all kinds of foods. Yes, I know many of them you couldn't have gotten me within 100 feet of when I was growing up. Things like liver & onions, spinach, or many other vegetables. Today I love these things, especially asparagus pizza, spanikopita, deep fried chicken livers & green chile stew. I also enjoy trying new things.

I thought I might share a recipe for some of the more adventurous eaters.

Last week I was lucky enough to find some fresh Sandia chiles from Hatch, NM at the local Meijer, which is nothing short of a Christmas miracle here in OH. Usually all you can find around here are Anaheims, jalapeños, serranos, banana & generally some kind of mystery pepper. So you can imagine my excitement when I found several packages of these. I couldn't wait until I got home to roast them & make some green chile stew, which is the most awesome tasting thing on the planet.

Though lately cooking has become a bit of a challenge because my stove top died & all I have is an oven, slow cooker, microwave & 1 large electric skillet & being unemployed that is just one thing I can't afford to replace for now. As much as I'd like I just can't do those involved multi pot recipes at this time. But green chile stew is perfect for my big electric skillet.

Enough rambling. On with the recipe.

Green Chile Stew

4 lbs green chiles (roasted, seeded & diced)(I left quite a few seeds in because I like mine HOT)
2 lbs pork (cubed & trimmed of excess fat)
1 large onion (diced)
8 cloves of garlic (diced)
4-5 potatoes (bite size chunks)
7 cups water (or chicken stock)

Brown pork. Add onion & garlic, cook until onion is translucent. Then add chiles & water. Simmer uncovered for about 1.5 hrs, stirring occasionally. Add potatoes & cook about another 45 minutes. Serve with warmed tortillas.

Simple. Spicy. Super yummy.


  1. Not sure but I think my market carries fresh Sandia Chiles. I'll have to check closer next time I'm there.

    Your Green Chili sounds wonderful, wish I had bowl full now. I am starving and no ambition to cook tonight!

  2. WoW! That sounds really, really, really good!